Bt pearce



N. PETERS, FHOTDLLITHOGRAPHER WASHlNGTcN D c `To ALL WHoM 1T MAY ooNoE'RN:

WESALEY PEARC'E, OF Mc'LEAN COUNTY, ILLINOIS.

Letters Patent 'Nm I 9,680, dated July 7, 1868.

M I MPROVED SPONGB AND BOUGE-BAISER.

.m dlgs Stigetixic referat tu in flete trtters ntnit 'mit netting ,tutti nt ttt rami. w

Be it -known that I, WESLEY PEARCE', of VMcLean county, and State of Illinois, have invented a new and improved Mode of RasingrBreadfSponge andRaising Dough after it has been kneaded; and I do hereby declare that the following is a full and exact description thereof, reference `being had to the accompanying drawings Figure 1 represents a central sectional view of my bread-sponge and dough-raiserpand lligure 2 aplan view, showingftne pipe arrangement with the otherpartsof the machine removed.

The nature of my invention consists in the employment of coils of non-corrosive pipe, placed'under and around the sponge-trougli, into which steam is introduced for heating the sponge, and` also for hea-ting, in the same manner, the'dough, when placed in the bread-pans in the proof-box, substantially in the manner 'hereinafter set forth. Y v Y Toenable others to make and use my invention, I will now :describe its construction and operation.

In the accompanying drawings, A designates a rectangular box, of anydesired size, which is provided with a cover, F. ,This cover is made so that itwill t down tightly on the box, in order toA prevent the escape of heat, and maybe also used as a mouldihoard.

C represents the sponge-trough, whichV is bevelled or inclined from its top to its bottom, and made to rest in box A, having its upper ,surface Hush with that of the box, and tting closely therein, the object 'of which will be apparent hereafter. I i

The trough C is provided with projections or metal plates c c', whicliact as supports for holding the trough in the box, and also as handles for emovinw the trough.

a designatesaset or'system otpipes situated around and secured to the inner sides of the boxA, directly opposite the lowerfpart Votthe trough C, the trough being bevelled or inclinedgas above described, to allow the pipes space to pass, and-being sudicientlyfar from the trough to prevent the dough from being heated too rapidly. These pipes are connectedwithanother series or system of pipes, LL, placed in the bottom of the Tliepipes L Late jointed together by meansfof lateral pipes, placed at the kends of the pipes L L, alternately,' tlius'heating the entire bottom-surface of' the trough.

The pipes@ arerfurnished with an opening at the point B, by'means 'of which the steam is`introdnced into.

the pipesa and L, the two being connected, as' already described, and pipes L being likewise provided with an E represents the door, hinc-ed to the lower part of the box. M designates a shield or board, placed over the bottom pipes, L, and held in place over the pipes by means of notched cross-pieces attached to its bottoni. The object of'this board is to prevent the pans, placed on the board, from being exposed to an excessive heut, and also to disseminate it.

n The space betwcenthe under side of the trough C and the upper surface of the shield or board M, I term the proof-chamber or box. g v

The operation of iny machine is as follows: Mix the sponge properly in one end of the trough C, separating it from the ilour by a partition or board, D. Place the cover F on the box, then let the steam into the pipes at B, and raise the heat to about 100 Fahrenheit. When thespon'ge has properly risen, mix a suitable quantity with it. Kriead it thoroughly, and put it into the pans in the proof-chamber, which rest on the shield M, and return the cover F to its place. Close the door E, and let on the steam avain until the heat is about 100, at which degree it should be lcl'ept "till the dough has thoroughly risen, when the pans should be removed to the oven.

By means of' this process, less than one-halt` of the lusual time is required to make bread, and it is equally good, if not better, than when made by processes heretofore employed. A p

The introduction of heat by steam in pipes, as described, has great advantages over thatunconfined in Unconne steain in a.

d-pane-a mode heretefoife practised by me.

nd tlie former will Soon pipes under the eponge-trough und: bree box in which it is situated, a

shox-t time waips and destroys the sponge-trough, lend. tbe become sour if not kept in constant use.

I do not claiin the introdnetion of unconined-st heretofore been used, 'and being attended with disadvantages w What do claim, und ldesire to secure .by Letters Patent, is The introduction of steam, in coils 6i' pipe, between a. spongeenm between a sponge and outer box; such a, metho having 'xaising the eponge and dough before baking, substantially as described. l WESLEY PEARCE.

Witnesses:

O'. N. WARD, AAnoN MAYERS.

nieuwe Obvimd bythe use of my invention; pui

trough ond outer-box, for the puwyose of. 

